A New Yeast for Better ( cheaper ) Sour Brewing

A Novel Tool for Better Brewing

A yeast that can make a barrel-aged sour in four weeks, without bacteria.. and without the barrel. A yeast that produces alcohol, lactic acids, and beautiful flavors. A non-GMO yeast that can produce beer at industrial scales.

It's the beauty of lovely barrel aged lambic with the ease of an ale yeast.

The use of this yeast more than doubles pre-tax sour beer profits by reducing labor costs, spoilage issues, equipment and space requirements.

We license strains of a new, natural yeast speciesthat makes valuable new brewing flavors: a beer that tastes like honey, a sour beer in three weeks without bacteria, a beer with no off-flavors, a beer with improved mouthfeel, a deliciously tart cider...all with a tame yeast. This is a non-Brettanomyces, non-Saccharomyces yeast unlike any other.

The principals of the company are co-inventers of this technology and bring with them more than twenty years of professional industry brewing experience. We have done extensive research on these strains as academic scientists, yeast wranglers, and brewers. We can provide recipes for suggested flavor profiles and offer high quality propagation services.

This yeast was born from wasps. It was hiding for millennia in stinging insects, only to be discovered by a group of researchers at North Carolina State University. Each strain comes with its own adventure story. Learn about how this yeast went from "Wasp Beers," traveled from World Beer Festivals to the TED stage alongside Elon Musk, and finally to commercial production.